100ml warm milk
1 teaspoon baking soda
450 g flour
a pinch of salt
For the pandispan countertop
200 g sugar
1 sachet of vanilla sugar
40ml of water
40ml of oil
1 sachet of baking powder
a pinch of salt
esenta de rom
150g butter at room temperature (I use President)
50g cornstarch (corn starch)
200g dark chocolate
150ml sweetened liquid cream
In addition : 1 jar of jam of your choice (I used cherries)
Method of preparation:
In a bowl, mix eggs with sugar, salt, and when melted add oil. Dissolve the baking soda in warm milk and add it over the other ingredients together with a little vanilla essence.
We pass the cocoa and flour through a sieve and gradually add them to the composition, until we obtain a homogeneous dough.
Divide the dough obtained into 2 equal parts and spread them (the size of the stove tray 28x37cm) on a baking paper. Bake the sheets on the back of the tray, approx. 10-15 minutes.
When they are ready, we leave them to cool with paper because they can break.
For the pandispan countertop:
Separate the eggs, mix the yolks well with the sugar, add the oil and water in a thin thread, mixing continuously. Over, we put the flavors of rum and vanilla to taste, and at the end we add flour with sifted baking powder.
Mix the egg whites with the salt and gradually add them to the composition, mixing lightly with the silicone spatula from bottom to top until everything is well blended.
Put the resulting dough in the same tray in which we baked the cocoa leaves, lined with baking paper and bake for 30 minutes or do the test with the toothpick.
When it is ready, let the countertop cool completely.
For the cream:
In a large kettle we put the flour, the starch and the sugar, we mix a little with a whisk, then we pour the milk in a thin thread, stirring continuously so that no lumps form.
Put the kettle on the fire, stirring constantly, until the cream thickens.
Set aside, and add vanilla essence and butter over the cream. Stir until all ingredients are incorporated.
Pour the cream into a large bowl and cover it with plastic wrap, let it cool.
In the tray in which we baked the sheets and the top, we put a piece of baking paper and over it we place the first sheet of cocoa, half of the cream, then we grease the pandispan top with jam, on both sides and we place it over the cream, we pour the rest on top of cream, and at the end the last sheet of cocoa.
Cover the cake with plastic wrap, and put something heavy on top, to press better. Let the cake cool until the next day.
We make the icing when the cake has softened, that is the next day.
We put the liquid cream on the fire together with the broken chocolate in the pieces, and when it melted, we pour it nicely over the cake.
Let cool again until serving.